The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sea Bream Malabar Curry with Potatoes & Zesty Onion Salsa
This fragrant curry is made with Holy Cow's slow-cooked sauces to help you get dinner on the table fast. Holy Cow's range of speedy sauces have been slow-cooked for hours, leaving you to enjoy all the flavour without any of the hard work. Here, grill responsibly-sourced sea bream and serve alongside flavourful Malabar curry sauce, made using caramelised onions and freshly ground herbs & spices. Top with a zesty and fiery salsa, and there you have it: dinner in 20!
High protein
Low sat fat
Speedy Sauce
Serving size
Ingredients
- 1 chilli
- 250g mangalore malabar curry sauce (Mustard, Celery, Nuts, Peanuts, Sesame, Soya) (Water, Onion, Tomato, Sunflower Oil, Tomato Paste, Coconut Milk (4%), Garlic, Mustard Seeds, Ground Spices, (Fenugreek, Turmeric, Kashmiri Chilli Powder, Black Pepper, Coriander Seeds, Cardamom, Cloves, Fennel Seeds) Ginger, Dried Coconut, Tamarind, Salt, Curry Leaves, Green Chilli, Colour: Caramel Liquid.)
- 80g baby spinach
- 1 unwaxed lemon
- 110g baby tomatoes
- 1 onion
- 6 baby potatoes
- 2 sea bream fillets (Fish)
Nutritional Information
Calories: 564
Protein: 30g
Carbs: 45g
Fat: 30g
Ingredients
- 1 chilli (use half)
- 6 baby potatoes
- 1 unwaxed lemon (use half)
- 250g mangalore malabar curry sauce (use half) (Mustard, Celery, Nuts, Peanuts, Sesame, Soya) (Water, Onion, Tomato, Sunflower Oil, Tomato Paste, Coconut Milk (4%), Garlic, Mustard Seeds, Ground Spices, (Fenugreek, Turmeric, Kashmiri Chilli Powder, Black Pepper, Coriander Seeds, Cardamom, Cloves, Fennel Seeds) Ginger, Dried Coconut, Tamarind, Salt, Curry Leaves, Green Chilli, Colour: Caramel Liquid.)
- 2 sea bream fillets (use half) (Fish)
- 110g baby tomatoes (use half)
- 80g baby spinach (use half)
- 1 onion (use half)
Nutritional Information
Calories: 680
Protein: 32g
Carbs: 69g
Fat: 30g
Sea Bream Malabar Curry with Potatoes & Zesty Onion Salsa
This fragrant curry is made with Holy Cow's slow-cooked sauces to help you get dinner on the table fast. Holy Cow's range of speedy sauces have been slow-cooked for hours, leaving you to enjoy all the flavour without any of the hard work. Here, grill responsibly-sourced sea bream and serve alongside flavourful Malabar curry sauce, made using caramelised onions and freshly ground herbs & spices. Top with a zesty and fiery salsa, and there you have it: dinner in 20!
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the grill to high (240C)
- Line a large baking tray with silver foil
- Bring a medium saucepan of salted water to the boil
- Pull out a large frying pan, a small bowl, a sieve, a measuring jug & a grater
Boil & grill
- Quarter the potatoes and add to the saucepan. Cook for 12-13 mins until soft, then drain
- Meanwhile, place the sea bream onto the foil-lined baking tray, skin-side up. Drizzle with 1 tsp oil, season with salt and pepper, then grill for 10 mins, until cooked through
Prep time
- Thinly slice half the onion, then finely dice the other half. Halve the tomatoes. Deseed and finely dice the chilli
- Zest and quarter the lemon. Rinse the spinach
Make the onion salsa
- In the small bowl, combine the diced onion, chilli (use less for less heat), lemon zest, juice from half the lemon and 1 tsp olive oil. Season with salt and pepper
Simmer the curry
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the sliced onion and cook for 3-4 mins, until softening. Season with salt and pepper. Add the tomatoes and cook for a further 2 mins
- Stir in the Malabar sauce, spinach, cooked potatoes and 50ml hot water (25ml for 1 person). Bring to the boil and simmer for 1-2 mins, until combined and wilted
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the Malabar curry between bowls. Top with the sea bream and onion salsa. Serve with the remaining lemon wedges for squeezing over
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